Strawberry Rhubarb Cobbler

Submitted by Beth A.

"I traditionally make a Strawberry Rhubarb pie about this time of year, but this time I decided made this cobbler instead. I don't think anybody is missing the pie, after tasting this! Hope you all enjoy this as much as we did. :) Preparation time does not include time for macerating the fruit."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 6

ingredients

• 4 1⁄2 cups rhubarb, cut into 1-inch pieces (about 1 1/2 lbs.)
• 2 cups strawberries, sliced (about 1 lb)
• 1 cup sugar
• 2 tablespoons quick-cooking tapioca (heaping tablespoons)
• 1 teaspoon grated orange peel
• 1⁄4 teaspoon ground nutmeg

• Cobbler Crust

• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup cold butter
• 1⁄4 cup milk
• 1 egg, lightly beaten

directions

1. Preheat oven to 350°F.
2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
4. Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
5. Serve with whipped cream (optional).